Spinach and Mushroom Egg Cups: A Protein-Packed Breakfast Delight

Preheat your oven to 350°F (175°C).
Grease a muffin tin with cooking spray or line it with silicone muffin cups to prevent sticking.
Step 2: Sauté Vegetables

Heat olive oil or butter in a skillet over medium heat.
Add the diced onions and cook for 2-3 minutes until softened.
Add the mushrooms and sauté for 5-6 minutes, until they release their moisture and begin to brown.
Stir in the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
Step 3: Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, and pepper.
Stir in the shredded cheese and the sautéed spinach-mushroom mixture until well combined.
Step 4: Fill the Muffin Tin

Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full. You should be able to fill 6 cups.
Step 5: Bake

Bake the egg cups in the preheated oven for 15-18 minutes, or until the eggs are fully set and lightly golden on top. You can check by inserting a toothpick into the center—if it comes out clean, they’re ready!
Step 6: Serve

Let the egg cups cool for a couple of minutes before removing them from the muffin tin. Serve immediately, or store them in an airtight container for later use.
Serving and Storage Tips